2 Serves
30 Mins
Prepare the flat rice noodles by soaking them in warm water until pliable, then drain well. Clean the shrimp and slice the Chinese sausage.
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SingaporeanVitamin E
4 mg / 15 mgVitamin K
12 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
43 µg / 400 µgCalcium
99 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
60 mg / 420 mgPhosphorus
320 mg / 1,250 mgPotassium
321 mg / 4,700 mgSodium
2458 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
58 µg / 55 µgFiber
3 g / 28 gSugar
1 g / 50 gSaturated Fat
3 g / 20 gCholesterol
156 mg / 300 mgCaffeine
0 mgNet Carbs
67 gAlcohol
0 g
Heat the vegetable oil in a large wok over high heat until smoking.
Add the garlic and stir-fry until fragrant, then add the shrimp and Chinese sausage, cooking until the shrimp turns pink.
Toss in the flat rice noodles, bean sprouts, and chives. Season with soy sauce, salt, and black pepper, tossing continuously to ensure even distribution and a slight char.
34
g40
g25
g
American
Japanese